The Australian meat pie is one of our most iconic recipes, usually made with beef mince and a shortcrust base. Contrary to most meat pies from other countries, the Aussie meat pie is just as large as a person’s hand. It often uses onions, mushrooms or cheese.
In the UK, the steak pie comes as a close comparison. In the US, pot pies are more popular than meat pies. The Latin empanada is another dish that may be seen as another regional variation.
In our recipe below, we’re going 100% classic with the Aussie meat pie. Have you ever cooked your own meat pie? If you haven’t, here’s your chance!
Try this iconic Australian dish to test your baking skills!
- 500 g beef mince
- 180 ml beef stock
- 180 ml tomato sauce
- 2 sheets shortcrust pastry
- 2 sheets puff pastry
- 1 large onion
- 1 egg
- 2 tbsps Worcestershire sauce
- 1 tbsp olive oil
- 1 tbsp barbecue sauce
- 1 tbsp cornflour
- 1 tsp Vegemite
- Heat oil over medium-high heat. Cook onion for 3 minutes.
- Add beef. Cook for 4 minutes.
- In a bowl, mix 1 tbsp of stock and cornflour until a paste is formed.
- Add the rest of the stock, tomato sauce, barbecue sauce, Vegemite and Worcestershire sauce.
- Mix the stock mixture and paste in the pan. Let it boil.
- Once boiling, reduce to medium-low heat and simmer for 8 minutes.
- Let the pan cool. Meanwhile, preheat the oven to 220C.
- Place a baking tray in the oven.
- Grease your pie pans.
- Cut the shortcrust pastry into 4 x 15 cm circles.
- Line the sides and bases of the pans with the shortcrust pastry circles.
- Fill pans with the mince mixture.
- Brush the sides and edges with a little water.
- Cut the puff pastry into 4 x 15 cm circles, too. Use these to cover the meat on top.
- Press top pastry to seal. Trim any excess pastry.
- Brush with egg wash and season with salt and pepper if desired.
- Place pies on the hot baking tray in the oven. Bake for 25 minutes.
- Serve hot!
- Frozen shortcrust and puff pastries are available in most supermarkets
- Be sure that the pastries used are thawed before using
- Feel free to add mushrooms in the recipe to add a variety in texture